15-05-18-10-3perpageBWwineflavorchemistry

15-05-18-10-3perpageBWwineflavorchemistry -...

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1 Wine Flavor Chemistry Flavor is the psychological interpretation of the physiological response to a physical stimulus » Milton Bailey, University of Missouri, 1986 I will briefly cover a FEW topics–an entire course can be devoted to this topic…… Fischer and Fischer (1997)
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2 Threshold levels for TCA in water and wines Medium Threshold (ng/l) Refs Water 0.03a Griffith (1974) Mineral water 0.8c Quercus Project (1996) Wine 1.4b Simpson (1990) Still white wine 1.5c Quercus Project (1996) Dry white wine 4a Amon et al (1989 Amon et al. (1989) White wine 4–10a Sanvicens et al. (2003) Wine 10a Silva Pereira et al. (2000) Red wine 22a Alvarez-Rodriguez (2002) Mode of evaluation: (a) orthonasal; (b) retronasal; (c) unknown. Mazzoleni and Maggi (2007) Effect of wine style on the perception of 2,4,6-trichloroanisole, a compound related to cork taint in wine. Food Research International 40:694-699 Prescott et al. (2005) Estimating a “consumer rejection threshold” for cork taint in white wine. Food Quality and Preference 16:345-349 Conducted two studies combining a paired preference test with a method of constant stimuli threshold procedure. Wanted to determine when consumers would begin to reject a wine containing TCA, so called consumer rejection threshold (CRT). Also did detection thresholds (DT) for TCA in wine using triangle tests. CRT = 3.1 ppt and DT = 2.1 ppt CRT and DT were significantly positively correlated and negatively correlated with TCA knowledge. A percentage of consumers are either highly insensitive to TCA or do not find it objectionable. 2 th 3 i b t l i (2 t) 12 13 Berry VANILLA BUTTER SCOTCH Sites Wines from two vineyard sites WHAT CAUSES VEGY FLAVOR in WINE? 2 -methoxy 3 isobutyl pyrazine (2 ppt) Identified in Bell Peppers (1969) Sensitive to light (1986) Method for quantifying : (2003) Berry Aroma Flavor MINT CLOVE SOY Bell Pepper Aroma Vegy Flavor Bell Pepper
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3 SENSORY PCA – 19 wines (1986) Clove Mint Soy SpicyF 4 5 6 BerryF BerryF Vanil a Butterscotch Bel Pepper VegyF Vegy -3 -2 -1 0 1 2 3 -6 -4 -2 0 2 4 6 PC1(42.2%) PC2(28.7%
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This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

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15-05-18-10-3perpageBWwineflavorchemistry -...

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